1. Except butter, liquid first, then solid, put yeast on top of flour, mix well with chopsticks into a preliminary dough
2. Select the live noodle program, 8 minutes after live noodles
3. Add butter and let the noodles rise for 20 minutes,
4. Wrap the bread bucket with plastic wrap, and the indoor fermentation will be twice as big,
5. Exhaust, sub-package, divide into five large doughs, five small doughs, make fancy bread without proofing, and make it while the temperature is high.
6. Prepare condensed milk, butter, and minced coconut.
7. Roll out the dough, brush the condensed milk butter evenly on all four dough pieces
8. Four large four small pieces of dough are equally brushed with condensed milk butter liquid and sprinkled with coconut paste
9. Put it into a graphic, (full hand filling liquid, you can’t take pictures at this step), it’s done in summer, and the preheating oven time will wake up, and the oven will be preheated at 180 degrees for 25 minutes (depending on the temper of your own oven) ),
10. When the point is reached, the ice cream is ready, and the ice cream is ready,
11. Dig an ice cream ball and place it in the center of the Sunflower Bread.
